INGREDIENTS:
1 LARGE CHILLI
4 SHALLOTS
2 STICKS OF LEMON GRASS, OR 1/2TsP GRATED LEMON RIND
85o (3oz) SOFT BROWN SUGAR
100ML (4FL oz) OLIVE OIL
SALT AND PEPPER TO TASTE
3 CORN ON THE COBS
COCKTAIL STICKS |
METHOD:
1. Make the marinade by finely chopping chilli, shallots and lemon grass and
mixing them with the brown sugar, olive oil and a little salt and pepper.
2. Cut the corn cobs in half,
place a cocktail stick in each end and marinate for two hours.
3. Cook on the barbecue, turning
regularly, until tender and caramelised on all sides. |
